Roasted semolina soup
This comforting roasted semolina soup is a simple yet satisfying dish. Fine semolina is gently toasted in butter to develop a nutty aroma, then slowly incorporated into broth, creating a smooth and creamy texture. Seasoned with nutmeg and Hungarian sweet paprika, and garnished with fresh parsley, this versatile soup can be adjusted to your preferred thickness, offering a quick and warming meal.
Equipment
- 1 Medium Saucepan
- 1 Whisk
- 1 Measuring Cups/Spoons
- 1 Wooden Spoon or Spatula
- 1 Chef's Knife and Cutting Board for parsley
Ingredients
Main
- 3 tablespoons unsalted butter 50g
- 1/3 cup fine semolina flour 60g
- 3-4 cups broth of choice vegetable, chicken or beef depending on how thick you like your soup
- 2 pinches grated nutmeg or more to taste
- 1 pinch Hungarian sweet paprika
- 1 sprig fresh parsley chopped
Instructions
- In a medium saucepan, melt the unsalted butter over medium-low heat.
- Add the fine semolina flour to the melted butter.
- Cook the semolina, stirring constantly with a whisk or wooden spoon, for 5-7 minutes until it turns light golden brown and smells nutty. Be careful not to burn it.
- Gradually pour in 3 cups of your chosen broth while whisking continuously to prevent lumps.
- Increase the heat to medium and bring the mixture to a gentle simmer, still whisking occasionally.
- Reduce the heat to low and let the soup simmer for 5-10 minutes, or until it reaches your desired consistency, stirring often. If too thick, add more broth (up to 4 cups total) gradually.
- Stir in the grated nutmeg and Hungarian sweet paprika.
- Taste and adjust seasoning as needed, adding salt and pepper if desired (considering the broth's saltiness).
- Ladle the hot soup into serving bowls.
- Garnish each serving with fresh chopped parsley before serving.
Notes
Achieving the perfect nutty flavor in this soup hinges on properly roasting the semolina. Stir constantly over medium-low heat until it develops a light golden color and a fragrant, toasty aroma; avoid burning. When adding the broth, pour it in gradually while whisking vigorously to prevent lumps, ensuring a smooth consistency. The amount of broth can be adjusted to your desired thickness. For an enhanced flavor profile, consider using homemade or high-quality store-bought broth. Freshly grated nutmeg offers superior aroma compared to pre-ground. A small pat of butter or a drizzle of good olive oil stirred in at the end can add extra richness, and a sprinkle of toasted croutons or a dollop of crème fraîche would elevate the presentation and texture.